| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg2, Vegetarian |
6 |
servings |
INGREDIENTS
| 12 |
sl |
Fresh pineapple; griddled or |
|
|
; char-grilled |
| 3 |
md |
Sweet potatoes; peeled, blanched |
|
|
; and sliced |
| 2 |
|
Fresh mangoes; peeled, stoned and |
|
|
; sliced |
| 2 |
|
Red peppers; seeded and chopped |
| 1 |
|
Red onion; peeled and chopped |
| 24 |
|
Pieces lightly cooked okra |
|
|
Chilli oil |
|
|
Salt |
| 7 |
oz |
Creamed coconut |
| 1 |
pt |
Vegetable stock |
| 1 |
tb |
Oil |
| 1 |
|
Chopped onion |
| 2 |
|
Cloves garlic; crushed |
| 1 |
tb |
Curry paste |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
FOR THE FILLING
FOR THE CURRY SAUCE
1. First make the sauce. Place the creamed coconut in a bowl with the stock
and stir well to dissolve.
2. In a saucepan, heat the oil and fry the onion and garlic until soft.
3. Add the curry paste, coconut and stock liquid and season to taste with
salt and pepper.
4. Now prepare the filling: gently fry all the vegetables in a little
chilli oil until lightly cooked.
5. Place one slice of pineapple on each of six serving plates.
6. Divide the vegetable mixture into six equal portions and place on the
pineapple slices.
7. Pour the curry sauce over the potato mixture and top with a second piece
of pineapple.
Serve at once.
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